How to prepare masala for pav bhaji:- carrots,cauliflower florets, blanch the peas and beans. Alternately, you can also boil them with a little water in a pressure cooker. Drain the mash coarsely. Heat oil in a pan add and three fourth quantity of onion. Saute till light golden in colour. Add green chillies and ginger- garlic paste. Stir- fry for a half a minute and then add pav bhaji masala along with chopped capsicum and stir- fry for a minute

Ensure that you have finely chopped the tomatoes.if they have tough skin, chop them after removing the skin or grate them. Add tomatoes salt and cook in medium heat for three to four minutes, stirring continously to till oil separates from the masala. Add mashed peas, cauliflower, potatoes and 2 cup water. Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetable are completely mashed and blanded together.

Heat half of the butter in a trick- bottomed pan on a tawa. Slice pav horizontally into two and pan fry in butter for half a minutes, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges. You can add finely chopped green chillies to the bhaji to make it spicier. You can also add an extra teaspoon of red chilli powder

You can also add extra colour for a colour or spice. Now pav bhaji is ready to eat.